Whole Wheat Diggity Bomb Rolls

If you love rolls you are in for a real treat! These are our holiday rolls and after one bite you will know exactly why. We love our Quick Rolls and our Do Everything Dough but there is just something about our Diggity Bomb Rolls that is really special. They get their name from a friend of ours who enjoyed them so much that he gave them the title of “Diggity Bomb”. We took it as a huge compliment and now we wouldn’t think of calling them anything else.

Sometimes whole wheat rolls are shied away from when people want a special treat. This certainly isn’t a concern with these! They are wonderfully light, full of flavor and have amazing texture. Plus, you can get the benefits of whole wheat.

Whole Wheat can have benefits such as aiding weight loss, lowering the risk of type 2 diabetes, lessening chronic inflammation and protecting against heart disease among other things. After our experience with a gluten free diet, we think it should totally be in the superfood category! (source)

Even the Phytic Acid found in whole wheat can have benefits like preventing cancer, reducing the negative effects of chemotherapy, reducing kidney stone formation and preventing cardiovascular disease. (source)

Another reason to love these rolls for holidays is the fact that they can be made the day ahead (just like our Sweet Potato Casserole with Bacon and Blue Cheese). This saves so much time and energy on the actual holiday. They are perfect for turkey sandwiches the next day too! Trust us, you are going to love them!

Whole Wheat Diggity Bomb Rolls

Ingredients

Directions

Add butter and water into a small saucepan. Gently warm to melt butter. Pour into a large mixing bowl. Without mixing, add honey, salt, and flour. Pour yeast on top of flour. Beat the eggs and add to the mixture. Stir until combined. It will be a very wet dough. It should resemble a soupy chowder texture. You may need less flour so it is a good idea to start small and add more until you see that texture. Refrigerate at least 4 hours, overnight is preferable. Shape while still cold. For a croissant shape, roll dough into plate-sized circles and slice with a pizza cutter into triangles. Starting at the large size of the triangle, roll up into a croissant. Cover with a towel and let rise 30-60 minutes. Bake at 400º until lightly golden brown.

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Do you prefer make ahead recipes or do you like to cook up most of it the day of?

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Oh my but those look delicious! I take it you used white whole wheat flour? I clicked through on your whole wheat flour ingredient link, hoping to find what you used, but it took me to a wheat grinder. Do you grind your own and get that kind of rise without kneading? My hat’s off to you, if so, because I’ve yet to succeed with fresh-ground whole wheat flour.

I used to make no-knead whole wheat breads. The recipes I had called for the addition of significant amounts of gluten to enable the rise. Since I began using wild yeast sourdough starter, I make only kneaded whole wheat breads now, but I don’t get the kind of rise and color you got here.

These rolls look scrumptious! I’ve been looking for a good whole wheat roll so I can’t wait to try these. I usually make my Sweet Potato Casserole and Pumpkin Pie the day before Thanksgiving. Thanks for sharing this recipe! Blessings, Janet

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